Lemony White Bean Dip
September 13, 2009
This is a quickie dip, all whirred up in a food processor. Combine a 15.5-oz. can of white beans (rinsed and drained), a large clove of garlic, the juice and zest of a lemon (reserve a little zest for garnish), salt, pepper, and enough olive oil to bring the dip to the consistency you want — just a a tablespoon or so. Puree until smooth. Serve with pita, pretzels, crudite, or just use your finger (I won’t tell).
Print this post
Filed under: Dip,Veggie Mains,Veggie Sides
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
Want to Try Archives
1 Comment
1.
merrie | September 18, 2009 at 3:40 pm
Made it for RH tonight- yummy!
TrackBack URL
Trackback this post